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Happy Taco Tuesday! I have a little fiesta for you in the form of Ginger Chicken Tacos.

ginger chicken tacos on white plate

This post is brought to you by Old El Paso.

While taco night is a regular event in our kitchen, rarely does it fall on an actual Tuesday. I consider weeknight theme dinners next-level meal planning, and I’m just not there yet. I’m also not particularly concerned, as I am happy to devour tacos any night of the week.

Of greater worry (“worry” being a relative term as it relates to tacos) is my continual lack of planning around marinades. As much as I adore the idea of a simple chicken dinner I can toss on the grill, in order to taste their best, grilled chicken recipes often require several hours of marinating, and many recipes suggest an overnight soak.

While I’m usually pretty good at planning ahead on weekends, on weeknights (i.e. Taco Tuesday), I rarely start cooking before 7, which means our dinners fall into the category of what can I throw on the grill/oven/stove as immediately as possible?

Answer: Ginger Chicken Tacos.

Ginger chicken tacos topped with asian slaw in tortilla shell.

While the secret to the fab flavor and inner juiciness of these grilled chicken tacos is, in fact, a super simple soy ginger marinade, the beauty of the recipe is that the chicken needs to rest in it for only 15 minutes.

cooked marinated chicken on white plate

Conveniently, 15 minutes also happens to be the amount of time you’ll need to preheat the grill, prep the crunchy slaw that goes on top, and pour yourself a Skinny Margarita.

Crunchy Asian slaw in glass bowl with spoon.

While both components of these Ginger Chicken Tacos—the fresh, crunchy slaw and the zippy chicken—are worthy recipes on their own, they truly are at their best together (just like the slaw and salmon in these Salmon Tacos).

We wrapped ours in soft and fluffy Old El Paso Flour Tortillas, an ingredient I keep on hand for quick weeknight dinners like this. If you’d like to make the recipe gluten free, corn tortillas are a delicious option too.

Make Ahead and Storage Tips

  • To Make Ahead. You can prepare the slaw up to 1 day in advance and place it in the refrigerator until you’re ready to serve it. The chicken can rest in the marinade for several hours in the refrigerator as well.
  • To Store. Store leftovers in the refrigerator for up to 4 days.
Grilled ginger chicken tacos topped with crunchy Asian slaw with limes

More Tacos Recipes

Recommended Tools to Make This Recipe

Ginger Chicken Tacos

4.86 from 14 votes
Easy marinated ginger chicken tacos, grilled to perfection and topped with a crunchy Asian slaw. Quick, healthy, and SO delicious!

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes

Servings: 4 servings



  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 8 Old El Paso Flour Tortillas for serving
  • Lime wedges optional for serving


  • 1 cup finely chopped purple cabbage*
  • 1/2 cup shredded carrots*
  • 3 green onions chopped
  • 1/2 cup fresh cilantro chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey


  • Prepare the chicken: Combine the soy sauce, ginger, garlic, honey, salt, black pepper, and red pepper flakes in a large ziptop bag or the bottom of a small baking dish. Add the chicken, seal the bag (if using), and toss to coat in the sauce. Set aside to marinate for 15 minutes.
  • Meanwhile, prepare the slaw: Add the cabbage, carrots, green onion, and cilantro to a large mixing bowl. Drizzle with the olive oil, rice vinegar, soy sauce, and honey. Toss to coat. Taste and adjust seasoning as desired.
  • When you’re ready to grill, preheat the grill to medium-high heat. Remove the chicken from the marinade. Grill until cooked through, about 7 to 10 minutes, turning a few times throughout. Serve inside flour tortillas, topped with the slaw and lime wedges as desired.


  • *To save time, I used bagged pre-shredded cabbage and pre-shredded carrots, both of which I found at our local grocery store. If you can’t find them, you can chop and grate your own for whole cabbage/carrots. Another time-saving option is the grater blade of a food processor.
  • Store leftovers in the refrigerator for up to 4 days.


Serving: 2tacosCalories: 397kcalCarbohydrates: 38gProtein: 36gFat: 11gSaturated Fat: 4gCholesterol: 105mgFiber: 2gSugar: 11g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This dish looks so delicious!!!!!!!! Love Tacos recipes. This one looks so healthy and easy to make. Great for summer time!!!

  2. I really like the idea of these tacos, but as I live on the border with Mexico, I’m also somewhat of a purist about Mexican food.  I guess this could be considered fusion.

    As for meal planning, I ended up purchasing a program called Paprika, which syncs between all my devices.  That program helps me with meal planning and grocery shopping.  However, the key – and here’s my downfall – is reading the recipes through beforehand, so you know when you have a dish that requires some pre-preparation, like soaking beans, marinating meat, etc.  I can’t tell you how many times I’ve gone into the kitchen to fix dinner only to discover that I should have started the night before.  I wish I knew the solution…

    1. If you do give the recipe a try, Susan, I hope you enjoy it! Thanks for mentioning how you meal plan and grocery shop—the key is definitely reading the recipe ahead to know if you have to prep something else. I wish I knew the solution too…

  3. YUUUM! Taco Tuesday is my favorite night of the week, and this recipe just made it even better! Cannot wait to try these!

  4. That marinade sounds soo amazing. Your photos are so bright and colorful and they make me wish I had a big plate of these tacos RIGHT NOW.

  5. I made this for dinner tonight and it was absolutely delicious! Fast, easy and really tasty. I used bagged slaw to save time and it was really good. Thanks for the recipe, Erin. This one’s a keeper.5 stars

  6. These tacos look delicious! And I love that they only have to marinate for 15 minutes. Quick-fix dinner win!

  7. I’m so terrible at meal planning. In fact, I forgot to thaw the chicken so I used ground turkey instead. No marinating, just browned the turkey and put the exact same ingredients in and cooked in on low for a few mins. IT WAS DELICIOUS. Everyone loves it. Thank you!  10/10 will make again. 5 stars

    1. Amanda, I’m thrilled to hear you loved the recipe too! Thanks so much for taking the time to leave this awesome review!

  8. I made this for dinner last night – it was fabulous. I had to tweak the coleslaw a bit, I couldn’t get red cabbage so used white cabbage, and I added an apple to the slaw too. Quick to make and super tasty, this recipe is going to be used again and again!5 stars

  9. Made this today, and it was wonderful! I added about a tablespoon of brown sugar to the marinade and left out the salt. I made this a double batch to serve five people with some leftovers. I also used wonton wrappers to make super healthy and simple baked wonton taco shells. My family really loves the crunchy aspect that this gives to the dish. Thanks for sharing!5 stars

    1. Those crunchy wonton wrappers do sound delicious! Thanks for sharing this awesome review, Emma—I’m glad you enjoyed the recipe!

  10. Very good and flavorful.  I ❤️ ginger!  They are so quick and easy to make. My daughter is not a taco person so she ate the chicken by itself. She loved it. The rest of us ate them in the tortillas with the delicious slaw. We all loved them! 5 stars

      1. Came across this recipe and made it on a whim last night. I love in Ohio and it was too cold to grill, so I cut up all my chicken and tossed in the marinade, I added a teaspoon of for starch to thicken tte sauce a little, and let sit while I made the slaw (I used the bagged slaw)…then sautéed the chicken on the stove until cooked. I added a little yum yum sauce on the finished taco and it was truly delicious, I will absolutely be making this again and often!5 stars

  11. Thought this was a great twist for Taco Tuesday! Didn’t make it to the grill, but my wok was handy. I would have liked an additional sauce or glaze to finish it off?4 stars

    1. I’m so happy that you enjoyed the tacos, Krisabelle! Thank you for sharing this kind review!

  12. We love these tacos! I used to make them all the time and I think we got burned out, but I am ready to enjoy them again! Thinking of serving them to our neighbors when we have them over this week and think they will pair with peach cobbler I have in mind to make, but what about side dishes? Any ideas? I definitely think they’re filling enough to serve on their own as a meal, but with company I feel like I should offer something more.

    1. I’m SO happy that you’ve enjoyed this recipe, Kate! For a side dish, I think some Sautéed Carrots or Roasted Brussels Sprouts would be tasty.

  13. Omg omg omg omg this was so good. My sister left a ginger root and my daughter left a red cabbage at my house and I made this. I used shrimp instead of chicken because sometimes chicken and I don’t get along. The shrimp had the best flavor!!! If you need someone to try out recipes, I’m your girl!!!!5 stars

  14. made these tonight with a side of Trader Joes Mexican Style Roasted Corn w? Cotija Cheese- unbelievable!!! These will be on repeat :)5 stars

  15. I made these for the first time tonight! They were absolutely delicious. I added 1/4 cup of canola oil to the marinade to allow for better coating of the chicken as I marinated in a dish and not a ziplock bag. Turned out beautifully!!5 stars

  16. This recipe is the best! So different than regular tacos, but so delicious. I loved the combination of the ingredients. I definitely will make it again!!4 stars